Ingredients:
1 lbs of cod fillets
1/2 tsp of salt
1/4 tsp of pepper
3 tbsp of potato starch or flour
2 medium onions, thinly sliced
6 pieces of small dried kelp
2 green onions, cut into 2 in length
sauce:
7 tbsp of soy sauce
1 tbsp of minced garlic
3 tbsp of Gochugaru – Korean red pepper powder (adjust this according to how spicy you want it. I added 1 tsp)
1 tbsp of sugar (or less if you prefer dishes less sweet)
2 tbsp of mirin (optional)
1 1/4 cups of water
Extra sauce to drizzle on top of the codfillets (optional – if you want more flavor:)
2 tbsp of soy sauce
1 tbsp of minced garlic
1 tsp of Gochugaru
1 tsp of sesame oil
Directions:
1. Salt + pepper your codfillets. Let it sit in the fridge for 15 minutes and remove any excess water with a paper towel.
2. Coat the cod pieces in potato starch or flour.
3. Evenly spread your thinly sliced onions in a pan. Add garlic and dried kelp pieces. Add soy sauce and Gochugaru (Korean red pepper powder) over the onions. Add 1 cup of water.
4. Cook over medium heat until it starts boiling. Once boiling, reduce the heat to medium. Add the cod pieces on top and cover and cook for 5 minutes over medium heat.
5. Flip the cod pieces and add the remaining 1/4 cup of water to the pan.
6. Add chopped green onions. Cover and cook for another 5 minutes over medium heat. (If you’re using additional sauce, add the sauce on top before covering – I didn’t need to use extra sauce.)
7. Turn off heat and scoop over the liquid from the bottom over the cod pieces. Serve with the onions on the bottom with rice and enjoy!
